Steam-cabinet cooker.



WITNESSES A. OLIVER. swam CABINET OOOKER. APPLICATION FILED AUG. 28,1907.

9 1 8 ,89 8. Patented Apr; 20, 1909.

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INVENTOR A. OLIVER.

STEAM CABINET COOKER. urmonxor; mm) we. 2a, 1907.

Patented Apr. 20, 1909.

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A OLIVER 'S TEAM OABINET 000x33. APPLIOATION FILED AUG. 28, 1907.

Patented Apr. 20, 1909.

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ARTHUR OLIVER, OF EL RENO, OKLAHOMA.

STEAM-CABINET COOKER.

To all whom it may concern:

Be it known that I, ARTHUR OLIVER, a. cltlzen of the United States,residing at El Reno, in the county of Canadian, Oklahoma,

have invented certain new and useful Improvements in Steam-CabinetCookers, of which the following is a specification, reference beinghadtherein to the accompanying drawing.

This invention relates to a steam cabinet or table, and has for itsobject the improvement of the construction of ahot-food cabinet forretaining the flavors and moisture in the different meats and vegetablesbeing impaired.

Another object of the invention is the improvement of the constructionof a steam cabinet, which comprises a minimum number of parts, and iscomparatively simple to construct and highly efficient in operation.

With these and other objects in view, the invention consists of certainnovel construce tions, combinations, and arrangements of parts, as willbe hereinafter fully described and claimed.

In the drawings: Figure 1 is a perspective view of a steam cabinetconstructed in accordance with the present invention; Fig. 2 is alongitudinal, vertical, sectional view of the structure depicted in Fig.1, a part of the shelves and the receptacles being removed. Fig. 3 is atransverse,sectional view taken on line 3, 3, Fig. 2, and looking in thedirection of the arrow. Fig. 4 is a-transverse, sectional viewtaken online 4, 4, Fig. 1, and looking in the direction of the arrow. Fig. 5 isa view in front elevation of another embodiment of the presentinvention.Fig. 6 is a fragmentary, perspective view of a portion of theventilating ap aratus. fragmentary, sectiona view of the structuredepicted in Fig. 6. Fig. 8 is a-sectional view of one of the rotatablevalve devices located in each of the meat compartments. Fig; 9 is atransverse, sectional view taken on line 9, 9,.Fig. 4. U

Specification of Letters Patent.

Fig. 7 is a Patented April 20, 1909.

Application filed August 28, 1907. Serial No. 390,519.

- Referring to the drawings by numerals, 1 designates the body of thecabinet, which is, preferably, supported upon a base or frame work 2.The support or base 2 comprises, preferably, an inner wall 3, formed,preferably, of brick having horizontal openings 4 therein. The outerwall of the support or framework 3 comprises a metallic casing 5, whichincloses the inner brick-work support or framework 3. I, preferably,employ brick, as it retains heat longer than a metallic frame, therebyminimizing the expense of heating the steam cabinet. The metalliccovering or casing 5 also assists in retaining the heat within thefurnace of the device. I have, preferably, illustrated an ordinaryburner 6 for heating the'cabinet, which burner is supported upon ahorizontal support 7. The body 1 of the cabinet is provided, preferably,upon its front with a series of 0 enings, preferably three in number. Tese openings constitute the front end of compartments 8, 9 and 10. Ineach compartment, there are provided horizontal brackets 11., supportingdetachable or removable shelves 12. It will be obvious that any numberof these brackets 1 1 and shelves 12 may be used, the number beingentirely optional with the operator or constructor.

Formed beneath the compartments 8, 9 and 10, is a water receptacle 13,constituting the boiler; leading from the water receptacleor boiler 13,is a steam pipe or compartment15, which steam pipe or compartment,preferably, extends the entire 'Width of the cabinet and is provided atits upper end with an inclined hood 16, which will direct steam downwardtoward the bottom of the vegetable compartment 17. Resting upon thefloor 18 of the vegetable compartment is a removable, slatted orapertured tray 19. The tray 19 is provided for preventing thereceptacles 20 from coming in direct contact with the bottom of thevegetable compartment 17. Furthermore, it will be seen that by reason ofthe detachable bottom or tray 19, the steam entering from steam passage15 can easily pass under the receptacles 20 and 21, Fig. 1, therebypermitting a complete circulation of the heating means beneath thevegetable-containing receptacle or dishes.

A slide valve 22 is mounted, referably, upon the inside of the body of t1e cabinet, and is provided with a port or opening adapted-to-registerwith the port or opening 23 formed in the side of the cabinet, wherebywhen the ports register, by adjusting the valve 22, air will enter thevegetable compartment 17, thereby permitting the vegetable compartmentto be ventilated. There is permitted a down-draft in this compartment,which will be hereinafter fully described.

In each meat compartment 8, 9 and 10, I have provided a rotatable valvedevice, which comprises a stationary tapering body 24, within which isdetachably secured a rotatable valve member 25. The body 24 (see Fig. 8)is tapered from. its upper end to its lower end for formingsubstantially an in verted cone, whereby the rotatable conicalshapevalve 25 will fit snug Within the body 24. The valve 25 is cut away 011its side, at 26, for permitting the steam to pass from the boiler orsteam compartment 13 into the valve and subsequently through the port 27of valve 25 and port 28 of body 24 into the meat com artment.Furthermore, it will be noted t at by removing any one of the valves 25,the boiler 13 may be filled with water by pouring the same into the body24; this body 24 constitutes a funnel, and the valve 25 constitutes astopper for closing the funnel. If it is desired to permit steam toenter the meat compartments for facilitating the cooking of meats orother foods therein, the valves can be quickly rotated for opening theports, permitting steam to pass into said compartments, as stated.

The boiler 13 can be drained by means of valved pipe 29, Which pipe isprovided with an ordinary Water gage 30. The valved pipe 29 extendsthrough an aperture formed in the support or brick-work, and therebyconstitutes fastening means for securing the cabinet upon its support.

The vertical ventilating pipe 31 is provided with a horizontal, tubular.extension 32, which opens into the vegetable compartment 17, near itsbottom. The ventilating pipe 31 terminates at its lower end in ahorizontal hollow extension 33, which extension 33 opens, preferably, at34, into not only the meat com artment 10, but also into the right-anguarly-disposed portion 35 of the ventilating pipe 36. The horizontalventilating pipe 36 is in communication with the central meatcompartment 9, by means of an aperture 37, While said pipe 36 isincommunication with the meat compartment 10, because the inner end ofsaid pipe opens into said compartment.

The inner end of the hollow extension 32 may be closed by means of aslide valve 38, which is mounted in the horizontal flanges 39. Securedto one end of slide valve 38 is a rod 40, which rod extends through thefront of the casing and terminates in a gri or handle 41. The valve 38is provided Wit an opening or port adapted to register with the inner,open end of the hollow extension 32.

The slidevalve 41 is similarly-constructed to the valve 38, and isactuated by the operator grasping the knob 41 of the rod 40. This valve41 is guided in guides or flanges 39, substantially U shaped in crosssection. These guides 39 are positioned between the right-angularly dis)osed portion 35 of the pipe 36, and the w. l of the cabinet. It will benoted that these guides 39 constitute brackets for supporting theportion 35 of the horizontal ventilating pipe 36. A downdraft is causedin each meat compartment by the air passing down to the opening in theventilating pipe; the valve 4]. (Fig. 6) when opened, will permit air topass through pi )e 36 and subsequently be discharged into the verticalpipe 31, besides permitting the air from the meat compartment 10 to passthrough the o en-end 31 of the horizontal portion 33. T 1e valve 41closes not only the inner end of the portion 33, but also closes thedischarge end of pipe 36, as well as preventing communication betweenpipe 31 and compartment 10. A down draft will be caused in the vegetablecompartment 17 by the air or odors passing down through the valve 38. InFig. 5, I have illustrated a twocompartment meat cabinet, which issubstantially of the same structure as that depicted in Figs. 1 to 4.

The meat compartments are closed by a hinged door 42, which door 42 isprovided with a handle 43. A spring-catch 44 projects from the front ofthe cabinet and is adapted to engage handle 43 and hold the door in anopen position. A hinged door or to 45 closes the vegetable compartment,wl fich vegetable compartment is open at its top, see Fig. 1. The door45 is swung upon its pivot or hinges, through the medium of a handle orgrip 46.

It is to be noted that I have constructed a steam cabinet provided withmeans for heat ing the same; furthermore, it will be obvious that anykind of heating means may be employed other than that disclosed in thepresent application, for I may place the body of the steam cabinet overa furnace of a different type from that illustrated. Furthermore, 1 haveprovided ventilating means for keeping the air comparatively pure ineach compartment, and have also disclosed means for retaining the odorsin each com )artment. It is important that a down-draft be provided, forcausing the heated atmosphere to pass down around the bottom of thedishes 01' receptacle, and this is accomplished by mypeculiarly-constructed ventilating sys tem. Other advantages will beapparent, among which may be mentioned that if an additional amount ofheat is desired, the steam may be permitted to enter directly in one orall of the meat compartments.

It is to be noted that the valve 22 is actuated by a rod 40 and a gripor knob 41, the same as valve 41.

Resting upon the bottom and positioned within each meat compartment is adetachable slatted or a ertured tray 19, which per-. forms the same lUIICi/IOH as the tray 19 in the vegetable compartment 17. The trays l9permit the steam to pass down andunder the receptacles which are in themeat compartments, performing the same functionas the tray 19. I

A drip pipe 31 is positioned within the meat compartment 10 and opens atits upper end into the vegetable compartment 17, and at its lower endinto the boiler or water receptacle 13, thereby permitting liquid in thebottom of the vegetable compartment 17 to be drained into the boiler. Ifit is desired, any suitable stopper may be employed for closing theupper end of the drip ipe 31, so that all of the steam will pass tlrough the steam passage 15 and be discharged downward toward the bottomof the vegetable compartment 17.

What I claim is:

1. In a steam-cabinet cooker, the combination with a body, said bodyprovided with a plurality of compartments, of a ventilating pipeprovided with a horizontal portion, the horizontal portion communicatingat its inner end with one of the compartments of the body, guide-flangesformed upon saidbody within the compartment and contiguous to the innerend of said extension of the ventilating pipe, a horizontal ventilatingpipe extending across the compartment and opening at its outer end intothe other compartment, said ventilating pipe-opening at one endcontiguous to the guide flanges, and a slide-valve provided with a port,slidably mounted upon said flanges, said port and the inner end of saidhollow extension adapted to register for permitting direct communicationbetween the compartment in which the guides are positioned and the innerend of said extension, and said valve adapted to be adjusted upon theflanges for preventing communication between the horizontal ventilatingpipe and the hollow extension.

2. In a steam-cabinet cooker, the combination with a body provided witha compartment, said body provided with a side-opening, of a plurality ofguides positioned within said compartment and formed contiguous toopposite portion of said side-opening, a horizontal ventilating pipesecured near one end to said guides, said ventilating pipe opening uponsaid side opening, said sideopening partly covered by said ventilatingpipe, and movable valve means interposed between the side-opening andsaid ventilating pipe and being, capableof entirely closing thesideopening and also closing the end of the ventilating pipe contiguousto said side-opening.

3. In a steam-cabinet cooker, the combination with a body provided witha series of compartments, of a horizontal ventilating pipe extendingacross a plurality of said compartments and opening at one end into asingle compartment and guides secured at the opposite end of saidventilating pipe, said guides placing the ventilating pipe away from oneside of said body, said ventilating pipe provided intermediate its endswith a port opening into one of the compartments, said body providedcontiguous to said guides with a ventilating side-opening, theventilating pipe partly closing said side-opening and leaving a portionthereof free for permitting direct communication between one of thecompartments and said side-opening, and valve means carried by saidguides, and being capable of entirely closing the side-opening andpreventing direct communication between the side-opening and theventilating 1 e. p In testimony whereof I hereunto affix my signature inpresence of two witnesses.

ARTHUR OLIVER. Witnesses:

FRANK MEYER, E. F. STEPHENS.

